Method:

In a medium bowl, mash the avocados, labneh, jalapeño, red onion, coriander and 2 tablespoons of the lime juice. Season with salt and pepper.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Low-fat Chicken Biryani

Low-fat Chicken Biryani

INGREDIENTS

For marinated Chicken:

2 garlic cloves, finely chopped

1 tsp. finely chopped ginger

½ tsp. ground cinnamon

½ tsp. turmeric

1 cup low fat yogurt

1 tsp. Salt

Black pepper to taste

600g boneless, skinless chicken breasts

For Biryani:

4 tbsp. rapeseed oil

4 medium onions, sliced

½ tsp. hot chili powder

700 ml chicken stock

2 gram saffron

2 green chili, chopped

1 cinnamon stick

1 tsp. garam masala

5 green cardamom pods

3 cloves of Garlic

1 tsp. cumin seeds

280g brown basmati rice, washed and soaked for 30 minutes

Handful chopped coriander leaves

For Garnish:

Fresh mint

Fried onion

Method:

To prep the marinated chicken:

In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp. salt. Tip in the chicken pieces and stir to coat and marinate in the fridge for about 2 hours.

To prep the Biryani:

When the chicken has marinated, Heat 2 tbsp. oil in a large sauté or frying pan. Sauté the onion for 15 minutes until golden. Stir in the chicken and cook for 5 minutes remove the chicken and set aside

Stir in the chili powder, then pour in chicken stock, saffron, garam masala and coriander, cover and let it to settle on a low heat for 5 minutes.

Heat remaining oil in a large pot, then add the green chili, cinnamon stick, cardamom, garlic cloves and cumin seeds. Fry for 1 min while stirring constantly. Add the chicken stock and keep it to boil.

Lower the heat and add the rice, cover the pot and keep it for about 10 minutes.

Add the chicken on top of the rice and cook for 5 minutes until all the stock has been absorbed.

Remove from the heat and leave with the lid on for a few minutes

Serve by adding the mint and fried onion on the top.

Salmon Machbous

Salmon Machbous

INGREDIENTS

5 salmon steaks seasoned with mixed fish spices then fried

Oil (to fry the salmon)

¼ cup mixed fish spices (for the Salmon)

3 minced tomatoes, no skin

2 cups of rice (India Gate)

4 cups boiled water

1 large green bell pepper, diced

2 tbsp Garlic and Ginger paste

Some diced parsley

50g butter, unsalted

Spices:

2 tsp black pepper, curcuma and all spice mix (bzaar)

½ tsp ground black limes

¼ tsp ground clove, salt and a pinch of cardamom

Some whole Cardamom according to taste

Whole Black limes

Whole Cinnamon

DIRECTIONS

Deep fry the salmon and set aside.

Sauté the onions in hot oil and add to it the garlic and ginger paste, then tomatoes and all spices.

Add the fried salmon steaks; add water to cover the salmon and leave to cook for 125 minutes.

Lay the salmon in an oven tray, add small bits of butter on top and roast it in the oven for 8 minutes in 180 temperature.

Add bell peppers and parsley to the water we added to the salmon. Add rice on top of that. Make sure the rice is covered by about 2cm of water, if not add fresh water to the pot. Allow to boil around 15 minutes until the rice starts to rise then cover the pot and left to simmer. It is recommended to use a heat diffusing simmer plate.

When the rice is ready, present it on a plate with the Salmon pieces on top.

BEST COOKED WITH

Prawns Tagliatelle

Prawns Tagliatelle

INGREDIENTS

For the Prawns:

6 Jumbo shrimps (Cleaned but with head and shells intact)

¼ vegetable oil

2 tbsp garlic and ginger paste

2 tbsp hot chilli sauce

3 tbsp Fish spices

Salt & Pepper

For the pasta

8 boiled tagliatelle rolls

3 peeled, cleaned and diced prawns

3 tbsp olive oil

2 tbsp garlic and ginger paste

2 tbsp hot chilli sauce

6 large mushrooms, sliced

Parmesan Cheese

2 tbsp unsalted butter

Rub the fish spices on the prawns, both the diced and whole ones.

In a hot pan, put in the garlic & ginger paste and the hot sauce, then add in the whole prawns and fry on both sides. Use a low temperature to fry. When it is done set them aside.

In a wok, put in the olive oil, garlic & ginger paste, add the diced prawns and mushroom and stir.

Boil the pasta, strain, then add to the wok. Add in 2 tbsp butter.

To present, place the pasta on a plate, the whole prawns on top then sprinkle with parmesan cheese.

BEST COOKED WITH

Mango Mousse Pound Cake

Mango Mousse

Pound Cake

INGREDIENTS

2 Crème Caramel Powder sachets

4 dream whip powder packs

½ cup liquid dream whip

2 small size Al Marai Mango juice

1 medium size AlMarai mango milk

1 Saralee Pound cake

Mango slices

Cut the pound cake into slices and arrange them into a Pyrex dish.

Blend all ingredients until fluffy then pour over the cake slices. Decorate with Mango slices then place in the freezer to set for 30 minutes minimum.

BEST COOKED WITH

Yoghurt Muesli Jar

Yoghurt Muesli Jar

INGREDIENTS

Strawberry flavoured yoghurt (Activia)

Mixed Muesli with nuts and raisins

Honey

Nuts: Pistachios, Walnuts, etc.

Raspberries, Blueberries & Strawberries

DIRECTIONS:

Slice the strawberries and line them up on the jar wall.

Pour in the yoghurt then some muesli and honey. Garnish with whole nuts and berries on top

BEST COOKED WITH

Chicken at the bottom of the pot

Chicken at the bottom of

the pot (Diyai fi gaateh)

INGREDIENTS

One chicken, cut into quarters and rubbed in mixer spices (bazaar)

2 cups Rice (India Gate)

4 boiled water to boil the rice

Vegetable oil

3 sliced red onions

2 medium sizes potatoes cut into big cubes

1 medium size green pepper cut into big cubes

2 tbsp garlic & ginger paste

2 tomatoes cut in half (but not separated from each other)

Mint, coriander and parsley

¼ cup Rose water with Saffron dipped in it

Spices according to taste. This dish usually has the following spices:

1 teaspoon curcuma

Salt, Pepper

2 teaspoon Bzar (mixed spices)

½ teaspoon Cardamom

½ teaspoon Cinnamon powder

½ teaspoon Black lime powder

Pinch of cloves powder

DIRECTIONS:

Deep fry the chicken pieces and keep aside

Boil the rice in salted water half way and stop before it gets ready. Which about 15 minutes

In a pot, Sauté the onions and add the garlic & ginger paste. Add the vegetables and then the spices and keep stirring.

Add the chicken pieces on top then the tomatoes and parsley. Pour in the half boiled rice on top and pour the rose water on top.

Cover the pot and leave to simmer on a heat diffuser for half an hour on low heat.

BEST COOKED WITH

FESTIVE SEASON WINNERS

Marinated London Broil

London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.

Ingredients

1/2 cup chopped shallots

1/4 cup low-sodium soy sauce

3 tablespoons fresh lemon juice

3 tablespoons balsamic vinegar

1 tablespoon olive oil

2 teaspoons fresh thyme

1 teaspoon dried oregano

4 garlic cloves, minced

1 (2-pound) boneless top round steak, trimmed

Cooking oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.